Pregelatinized starch is a modified starch with good fluidity and viscosity, and is often used in food, medicine, cosmetics and other fields. Different kinds of pregelatinized starch have different viscosities, and viscosity is also one of the important indicators of pregelatinized starch.
Viscosity is a factor to consider when choosing a pregelatinized starch. In general, high-viscosity pregelatinized starch has higher adhesion and consistency, which can better adhere to the surface of the product and improve the quality and taste of the product. The low-viscosity pregelatinized starch has better fluidity and penetration, which can better penetrate into the product and improve the uniformity and stability of the product.
So, which pregelatinized starch has a high viscosity?
In general, the viscosity of pregelatinized starch depends on factors such as its production process, starch type, modifier type and dosage. Among these factors, starch type and modifier type have the greatest influence on viscosity. Common types of pregelatinized starch include corn starch, potato starch, tapioca starch, etc., among which corn starch has a relatively high viscosity. In addition, the type and amount of modifier added will also affect the viscosity of the pregelatinized starch.
Therefore, when choosing pregelatinized starch, it is necessary to select pregelatinized starch with different viscosities according to the specific requirements and use of the product. If you need a high-viscosity pregelatinized starch, you can choose corn starch or add an appropriate amount of high-viscosity modifier; If a low-viscosity pregelatinized starch is required, potato starch can be selected or a low-viscosity modifier can be added.
In short, the viscosity of pregelatinized starch is one of the factors that need to be considered when choosing, and it is necessary to choose pregelatinized starch with different viscosities according to the specific requirements and uses of the product.